Recipe: Spicy Potato Curry


• 4 potatoes, peeled and cubed

• 2 tablespoons vegetable oil

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 1/2 teaspoons cayenne pepper

• 4 teaspoons curry powder

• 4 teaspoons garam masala

• 1 (1 inch) piece fresh ginger root, peeled and minced

• 2 teaspoons salt

• 1 (14.5 ounce) can diced tomatoes

• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

• 1 (15 ounce) can peas, drained

• 1 (14 ounce) can coconut milk


1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Yields 6 servings, 407 cals.

Prep: 30 mins. Cook: 30 mins. Ready in: 1 hr.

Joseph Menslage
Joseph Menslage

Joseph Menslage is the Publisher of Katy Christian Magazine and Fort Bend Christian Magazine. Contact him at